Process of preparing liquid yeast mixtures for bread.



WILLIAM J. TEMPLE, or snoonmunnassaonusurrs.

' raocnss or'rnnranme moum mas'r mx'runns FOB BREAD.

Specification oi Letters Patent. Application filed April-'26, 1906. Serial No. 318,724. ,7

PatentedNov. 24, 1908,

To all whom 'it may concern;

Be it known that I, WliIJAM' J. TEMPLE,

of Brookline, county of Norfolk, State of Massachusetts, have invented an Improvement in Processes of Preparing Liquid Yeast Mixtures for Bread, of which the following description, in connection with thevaccompanymg drawings, is a specification, like 1 characterson the drawings representing like parts.

This invention relates to a processfor pro-- paring liquid yeast mixture for bread making, which contains compressed yeast and two of the bread-forming ingredients viz malt extract and a substance containing starch, which is adapted to be added to the other bread-forming ingredients or dough when. in a high state of fermentation. v

The mentialobjects of my inventionai'e first, the .utilizationo'f the two bread-forming ingredients in the invigoration of the yeast, and second, the proportional decrease in the ratio of bacteria to yeast in'the prepared mixture. When the original yeast is placed directly in the dough, the yeast and bacteria have a, more equal chance to multiply and grow, and the unpleasant flavors produced by most bacteria are present in the bread. By my process, however, these bac teria do -not develop 'sufliciently to impart an unpleasant flavor to the bread before the dough is raised, their growth being retarded,

while the growth of the yeast has been accelerated.

My invention consists in dissolving compressed yeast in water, then adding to the solution two of the bread-forming ingredients, viz malt extract anda substance containing starch, in excess of the nutrient utilized in the development of the yeast, and

maintaining the mixture thus prepared at. a

temperature unsuited to the growth of bac-' ter a,.for a short period of time, whereby the growth of the yeast is accelerated and the growth of the bacteria retarded The proportion of yeast cells is thuslargelyiin creased with respect to the bacteria. 1 'In carry ng out my invention I first add .threepounds of compressed yeast to' 'three 0 gallons of water, I then add to this solution a yeast food composed of twoof the bread -1 forming ingredients,and maintain the solu tlon at a temperature unsuited to the growth of bacteria for a short period of time; .Asa

5 yeast food I employ malt-extract and what 'is commonly known as cream of maize, which is cornstarch of a high quality. To the aforesaid solution I add say six pounds of malt-extract and seven pounds of cream of maize. The mixture containing the yeast food is then maintained at a temperature of -80 degrees F. for one hour, when it is ready to be used in the making of breadrbut itmustv be used at once, otherwise it soon breaks down and loses its vigor andactivity,

and becomes worthless.

The starch itself is not a food for the yeast. Inorder to become available it must be hydrolyzed or'inve'rted. This inversion is rapidly-brought aboutby the diastase in the malt-extract. The functiomtherefore,

of the malt-extract is two-fold; first, the

sugars which it contains are themselves .food

for the yeast, and second, the diasta'se ofthe malt converts the starch .into a mixture of sugars,:,which are also food for the yeast.

The diast-ase element of the malt-extract has doubtless other beneficial effects upon the" bread, and the amount of corn-starch used reduces the amount of flour required byv an equal. amount employed or thereabouts, and being cheaper than flour is desirable.

,The temperature of 80 degrees F- best for the rapid and vigorous gr0wth'" room. My process may be carried out to produce good and substantial results in less than one hour, say in half an hour, or even less than 'half'an hour, but if continued longer than one hour the liquid yeast mixture begins to break down. Therefore a slight variationi-n temperature or a slight variation in time, as ,above noted, comes within the scope of m'y invention.

When the liquid yeast mixturethus 'treated has reached a high state of fermentation and is'ready'to be added tothe other ingredientspf the bread to proceed with the making thereof, the yeast food or nutrient is as yet unexhaust-ed, zilthoughits physical.

character or condition has been modified, and when added to the other bread-forming ingredients enters into the composition of the bread in an-entirely different manner normal condition.

than if said yeast food was added to the other ingredients of the bread when in its Several important results are pr duced: First :The invigoration of the yeast. The yeast cells multiply under favorable conditions very rapidly and at the end of an hours treatment .or thereabonts each cell has probably multiplied itself twice, for in practice onlyone half the original, quantity of'yeast is required. Furthermore the weak or deteriorated cells have also been re-invigorated and brought into a flourishing, rap: idly growing condition.

Second :The a change in the physical. character or condition of the bread-forming ingredients which are used as a yeast food, whereby said ingredients are worked into the bread in an entirely different manner than when introduced in their normal condition, with beneficial results not otherwiseobtainable. I

Third :The proportional decrease. in the bacteria. Although the treatment given the.

yeast is beneficial to most bacteria, yet under the conditions prescribed they do not grow so rapidly as does theyeast; When placed in the bread therefore, the invigorated yeast continues its rapid growth and keeps ahead of the bacteria. I

It is well known that flour also contains bacteria. These connnence to row as soon as itis wet and warm. -The ess they develop the better. Hence the importance of a vigorous, healthy, rapidly growing yeast, as the 'flour' bacteria'do not have so much chance to grow. I

I amaware that yeast foods have been employed in the cultivation and growing of least, but I am not aware that in the maktwo of the bread-forming in-'.

ing of bre gredlents have ever been placed in-solution with the yeast, to thereby serve as foods for j the yeast and produce a 'liquid yeast mixture which, when in a high state of fermening sugar and also tatioi and before the nutrient is exhausted, is added to the other bread-forming mgredients, which results in-large'ly reducing the original amount of .yeast' required, also in working into the bread certain bread-form ing ingredients, the physical character or condition of which have been modified, and .in the production of a better bread. x

Having thus described my invention, what I clainras new and desire to secure by Letters Patent is 1. The herein described process of preparing a liquid yeast mixture for the making of bread, which consists in dissolving compressed yeast-in water, then adding to the solution two of the bread-forming ingredients, viz :starch and a substance contain 'agent for the stare inexcess 'of the nutrient utilized in the development ofthe yeast, and maintaining the mixture at a temperature of 80 F. for about one hour, when, j

it is ready to be added to the other bread-- forming ingredients in the making of the 1 '70 bread, as set forth.

plontaininga converting. i

2. The .herein described process of preparing a liquid yeast mixture for the making of bread, which consists in dissolving com j pressed yeast in water, then adding to the solution twofofthe breadeforming ingre-' dients,viz n1alt-extract and cornstarch, in "excess of the nutrient utilized in thedevelopment of theyeast, and'ma-mtainmg the mixture at atemperature of F. for about an hour when it is ready to beaddedto the other bread-forming ingredients in the Ina-k ing of the bread, asset forth.

In testimony whereof, Ihave signed my name to this specification, in the presenceof' two subscribing witnesses.

Witnesses: B. 'J. Norris,

' CYn'rHIA DOYL 1 WILLIAM J- 

